Pennsylvania Dutch Spring Tonic
Ham and Potatoes with Mustard Green Salad with Hot Bacon Dressing
2 lb ham or 4- 5 oz. ham steaks
4 packed cups chopped dandelion greens
4 slices bacon
1 onion chopped ¼ inch dice
1 /2 cup vinegar
1 /2 cup sugar
1 /2 cup water
Salt and Pepper
4 Boiled eggs Sliced
2 egg yolks
1 / 2 cup water
2 tablespoons flour or cornstarch
Brown the bacon and render some bacon fat in a 12 inch skillet. Add the onions and pepper to your liking and sauté till tender.
Add the vinegar, sugar and water and bring to a simmer.
Thicken with the slurry and cook another minute. Turn the heat off and add the egg slices, and hold on the stove while finishing the rest of the dinner.
Brown the ham steaks and make the mashed potatoes.
When ready to serve, put the dandelion greens in a large stainless bowl and pour the dressing over the greens. Fold in the dressing till the dandelion greens are coated.
Dish up the ham steaks and mashed potatoes and then divide the Dandelion green salad over the mashed potatoes.